Save My neighbor knocked on my kitchen door one July afternoon with a bag of tomatoes so ripe they were practically glowing. I had just pulled a batch of orzo out of boiling water and suddenly had the perfect reason to use it. That chance encounter turned into this salad, which has since become my go-to when I want something that feels both effortless and elegant on a hot day.
I served this at a summer picnic last year, and it was the first thing to disappear from the table. A friend asked for the recipe right there on a napkin, which is when I knew I'd found something special. There's something about orzo that makes people feel less intimidated by pasta salads than they do with chunky pasta shapes.
Ingredients
- Orzo pasta: This tiny, rice-shaped pasta absorbs dressing beautifully and feels delicate on the palate.
- Cherry tomatoes: Halving them creates little pockets of juice and seeds that flavor every bite without overwhelming the lighter pasta.
- Fresh mozzarella balls: Bocconcini stay tender and creamy, unlike harder cheeses that can feel heavy in a summer salad.
- Fresh basil: Sliced rather than torn, it distributes evenly and releases its oils gently without bruising.
- Extra-virgin olive oil: This is where quality truly matters; a robust oil makes the whole salad sing.
- Balsamic vinegar: A good aged balsamic adds depth and natural sweetness that ordinary vinegar can't match.
- Dijon mustard: Just a teaspoon acts as an emulsifier and brings a subtle tang that ties everything together.
- Garlic: Minced finely and whisked raw into the dressing, it adds a gentle punch without overwhelming the delicate flavors.
Instructions
- Boil the orzo:
- Bring a large pot of generously salted water to a rolling boil—it should taste almost like the sea. Add orzo and stir occasionally so nothing sticks together, cooking until just tender but still with a slight firmness when you bite it, usually around 8 to 10 minutes.
- Cool it down:
- Drain the pasta and run cold water over it while gently stirring, or spread it on a clean kitchen towel to cool. Cold pasta is essential; warm pasta will make the mozzarella sweat and the whole salad turn mushy.
- Combine the fresh elements:
- In a large bowl, gently toss together the cooled orzo, halved cherry tomatoes, halved mozzarella, and sliced basil. Handle it with care so the cheese doesn't break apart.
- Make your dressing:
- In a small jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake vigorously until the mixture turns slightly creamy and the oil and vinegar stop separating so quickly.
- Bring it together:
- Pour the dressing over the salad and toss gently with a wooden spoon or your hands until everything is lightly coated. Taste a small forkful and adjust salt or vinegar to your preference.
- Let it rest:
- You can serve it immediately while everything is still cool and crisp, or cover it and refrigerate for up to 30 minutes. The flavors actually deepen if you give it a little time.
Save I once made this for someone who claimed they didn't like pasta salads, and watching them come back for thirds felt like a small victory. It's the kind of dish that surprises people because it respects each ingredient rather than drowning everything in thick, heavy dressing.
Why This Salad Works Year-Round
Although this tastes most magical in summer when tomatoes are at their peak, you can adapt it as seasons shift. In spring, try adding thin slices of radish or tender peas; in fall, toss in roasted red peppers or a handful of arugula. The formula of tender pasta, creamy cheese, acidic dressing, and fresh herb always balances perfectly, no matter what you add.
The Dressing Makes All the Difference
I learned this lesson after making the salad with a bottled vinaigrette once and being thoroughly disappointed. The issue wasn't laziness; it was that a homemade dressing whisked with that tiny bit of Dijon mustard actually emulsifies, coating every grain of orzo evenly. A store-bought dressing just pools at the bottom and leaves most of the salad tasting plain.
Serving and Storage Tips
This salad is forgiving and actually improves slightly after an hour or two in the refrigerator once the flavors have time to mingle. On the flip side, if you're making it for a crowd and need to transport it, keep the dressing separate until just before serving so the orzo doesn't absorb too much liquid and turn heavy.
- Add a drizzle of extra balsamic glaze or a sprinkle of toasted pine nuts right before serving for a touch of richness and crunch.
- A handful of peppery arugula mixed in at the last moment adds a fresh, slightly spicy contrast that elevates the whole dish.
- Serve alongside grilled chicken or fresh fish if you want to turn it into a more substantial meal.
Save This salad reminds me why sometimes the simplest combinations are the most satisfying. It's the kind of dish you can make with confidence knowing it will taste delicious every single time.
Your Questions Answered
- → What type of pasta is used in this dish?
Orzo pasta is used, cooked until tender and rinsed with cold water to cool before combining with other ingredients.
- → Can I substitute the fresh mozzarella in this dish?
Yes, diced fresh mozzarella can be used instead of mozzarella balls, depending on preference.
- → What dressing flavors complement the ingredients?
A balsamic vinaigrette with olive oil, Dijon mustard, garlic, salt, and pepper creates a tangy and balanced dressing for this combination.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and is vegetarian-friendly, featuring dairy from mozzarella and fresh vegetables.
- → How can I enhance the flavor of this salad?
Adding arugula, toasted pine nuts, or an extra drizzle of balsamic glaze can provide additional depth and texture.